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Lingdi (fiddlehead fern) sabzi

AI-drafted · awaiting admin review

Young curled shoots of a wild fern, gathered from damp forests in the rainy season and stir-fried with spices.

Region: Himachal Pradesh (Kullu, Mandi, Kangra, Shimla and Chamba)Occasion: Monsoon seasonTime: 30 minServes: 3Vegan

Ingredients

  • 250 g tender lingdi (fiddlehead fern) shoots
  • 2 tbsp mustard oil
  • ½ tsp cumin seeds
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 green chilli, chopped
  • ½ tsp turmeric
  • ½ tsp red chilli powder
  • ½ tsp dried mango powder (amchur)
  • Salt to taste

Method

  1. Remove the hairy outer coating and hard ends of the shoots. Cut into 2 cm pieces and wash well.
  2. Boil them in salted water for 5 minutes and drain. This removes bitterness.
  3. Heat mustard oil, add cumin, then the onion, garlic and green chilli, and fry until soft.
  4. Add turmeric, chilli powder and the lingdi, and cook uncovered for 8–10 minutes, stirring.
  5. Add amchur and salt, mix well and serve with roti.

History

Lingdi is one of many wild greens gathered by hill families from forests and stream banks during the monsoon.

Significance

It is sold in village markets in the rainy season and is also pickled in mustard oil to last through the year.

Sources